Recipes

Nonna’s Biscotti

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Nonna's Biscotti

Nonna's Biscotti

amanda

Equipment

  • Digital Kitchen Scale

  • Silicone Biscuit/Cookie Rolling Pin

  • Stand Mixer with Dough Hooks

  • Cooling Rack (Baking Steel)

  • Oven Thermometer

  • Measuring Spoons and Cups Set

  • Large Baking Sheet or Half-Sheet Pan

  • Parchment Paper

  • Spatula (Silicone)

  • Cutting Board

  • Digital Kitchen Timer

Ingredients

  • 1 cup sugar

  • 1 stick unsalted butter, melted

  • 3 tablespoons brandy

  • 2 teaspoons pure almond extract

  • 1 teaspoon pure vanilla extract

  • 1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped

  • 3 large eggs

  • 2 3/4 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

Instructions

1

Instruction 1

Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
2

Instruction 2

Chill dough, covered, 30 minutes.
3

Instruction 3

Preheat oven to 350°F with rack in middle.
4

Instruction 4

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
5

Instruction 5

Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
6

Instruction 6

Cut loaves into 3/4-inch slices with a serrated knife.
7

Instruction 7

Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
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